Strawberry Cheesecake Ice Cream

This Strawberry Cheesecake Ice Cream is creamy, delicious and made with strawberries, coconut cream and crunchy grain-free granola clusters. It’s easy to make and ready in no time with or without an ice cream maker, making it the perfect easy sweet treat for summer! Paleo, vegan and includes low carb and keto sweetener options.

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Updated June 2020

Homemade Strawberry Cheesecake Ice Cream

Looking for a healthy homemade ice cream recipe? This dairy-free strawberry cheesecake ice cream is one of our latest obsessions. It’s creamy with sweet swirls of homemade strawberry jam that are amazing with crunchy paleo grain-free granola clusters. And instead of traditional dairy cream cheese, we use coconut cream and cashew butter to give that rich and creamy texture and taste.

We love that we can make this paleo ice cream whenever that ice cream craving hits. Plus, we have even included instructions to make this homemade ice cream without an ice cream maker.

It’s perfect for enjoying outside in the backyard and is filled with the sweetest flavors that just come together so easily. The hardest part about this ice cream recipe is just waiting for the ice cream to freeze!

Recipe Ingredients

• Coconut Cream: Creamy and rich, coconut cream provides the luscious base for this ice cream. Look for canned full-fat coconut milk and refrigerate it prior to use. The chilled coconut cream or thick part of the coconut milk will give the ice cream its desired texture.
• Creamy Cashew butter: The addition of cashew butter adds a velvety smoothness and enhances the creaminess of the ice cream. You can substitute it with any other nut butter of your choice or even homemade cashew cream if desired.
• Maple Syrup: This natural liquid sweetener adds a hint of sweetness to the ice cream. However, you can use any other liquid sweetener that suits your preference.
• Pure Vanilla Extract: Vanilla extract provides a warm and aromatic essence, rounding out the flavors of the ice cream.
• Strawberry Jam: Homemade strawberry jam works best by adding the authentic flavor of fresh strawberries to the ice cream. If you don’t have homemade jam, feel free to use your favorite store-bought strawberry jam or preserves instead. If you don’t have homemade jam, feel free to use your favorite store-bought strawberry jam or strawberry preserves instead.
• Fresh Strawberries: Cut into chunks or slices.
• Granola Clusters: The granola clusters add a delightful crunch and an extra layer of flavor reminiscent of the crust of a Strawberry Cheesecake. Choose our paleo granola clusters or use your favorite brand. You can also choose to leave it out or add any other crushed cookies of your choice.

How to Make Strawberry Cheesecake Ice Cream

1. MAKE THE ICE CREAM: Place the coconut cream, coconut milk, nut butter, sweetener and vanilla into a food processor, Vitamix or a high-speed blender. Blend on high for 30 seconds, or until smooth and the mixture is combined.
2. ICE CREAM MAKER INSTRUCTIONS: If you have an ice cream maker, have it ready and the bowl chilled prior to starting. Pour the blended mixture directly from your blender into the ice cream maker while it is moving. Churn for 20-25 minutes until it becomes a firm ball or the ice cream maker stops rotating.
3. WITHOUT AN ICE CREAM MAKER: If you don’t have an ice cream maker, pour the mixture into large freezer bags or ice cube trays for 3 hours, or until frozen. Blend frozen packets or ice cubes in a food processor (recommended) or a high-speed blender until smooth.
4. TRANSFER TO ICE CREAM CONTAINER: Spoon half of the ice cream mixture into a 9 x 5 loaf pan or 2-quart ice cream container. Pour half of the strawberry jam on top and gently swirl with a knife to form ribbons.
5. Sprinkle in half of the grain-free granola clusters. Pour in remaining half of the ice cream then top with more pureed strawberries.
6. Swirl again with the knife then top with paleo granola and reserved strawberry slices. Cover and freeze for at least 4 hours or overnight.
7. REMOVE FROM FREEZER TO SOFTEN: When ready to serve, remove from freezer and allow to stand at room temperature for at least 20 minutes to slightly soften.

Tips for Success:

• For a chunkier strawberry swirl, blend the strawberry jam for a few seconds less to retain some chunks.
• If you prefer a lighter texture, whip heavy cream in a separate bowl to stiff peaks, then fold it into the beaten cream cheese mixture. This method adds a creamy fluffiness to the ice cream.
• Get creative with your mix-ins! Substitute the granola clusters with your favorite vanilla, graham cracker, or cinnamon cookies. You can even use baked pie crust or a cooked crumble topping for added indulgence.

Storage and Freezer Instructions:

Although it’s hard to resist devouring this Strawberry Cheesecake Ice Cream in one sitting, if you have any leftovers, store them in an airtight container in the freezer. The ice cream can be enjoyed for up to one week, maintaining its creamy consistency and delicious flavors.

Serving Suggestions:

This Strawberry Cheesecake Ice Cream is a delightful treat on its own, but you can take it to the next level by serving it in a crispy waffle cone or alongside a freshly baked strawberry cheesecake. Drizzle it with a homemade strawberry sauce or top it with a dollop of whipped cream for an extra touch of decadence.

Variations and Substitutions:

Feel free to experiment and customize this recipe to your liking:

• Fruit: If you prefer a different fruit flavor, substitute the strawberry jam with your favorite fruit preserves or jams such as raspberry, blueberry, or peach.
• Nut Butter: Swap the cashew butter with another nut or seed butter of your choice.
• Sweetener: Adjust the sweetness level by using your preferred liquid sweetener. Honey, agave syrup, or date syrup can be excellent substitutes for maple syrup.
• Cookies: If you have dietary restrictions or preferences, choose gluten-free or vegan cookies that align with your needs.

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5 from 4 votes

Print

Strawberry Cheesecake Ice Cream

Prep Time

15 mins

Chill Time

4 hrs

Total Time

4 hrs 15 mins

 

This dairy-free strawberry cheesecake ice cream is creamy, delicious and made with strawberries, coconut cream and crunchy paleo granola clusters. It's easy to make and ready in no time with no ice cream maker required, making it the perfect easy sweet treat for summer! Paleo, vegan and includes low carb keto sweetener options.

Course: Dessert

Cuisine: American

Keyword: coconut ice cream, dairy-free ice cream, homemade strwaberry ice cream, no churn ice cream, paleo ice cream, strawberry desserts, vanilla ice cream recipe

Servings: 12 servings

Calories: 210 kcal

Author: Kelly

Ingredients

• 1/2 cup homemade sugar-free strawberry jam , sub with your favorite strawberry jam or preserves
• 1.5 cups coconut cream , we like to buy the one from Trader Joe's or you can spoon out the thick part chilled full-fat coconut milk
• 2 14-ounce cans full-fat coconut milk , chilled
• 1/4 cup creamy cashew butter , can sub with any other nut butter
• 1/2 cup maple syrup OR sub with any liquid sweetener of choice
• 2 teaspoons pure vanilla extract

OPTIONAL:

• 3/4 cup grain-free granola , use my homemade paleo granola or use your own favorite brand

Instructions

1. MAKE THE ICE CREAM: Place the coconut cream, coconut milk, nut butter, sweetener and vanilla into a Vitamix or a high-speed blender. Blend on high for 30 seconds, or until smooth and the mixture is combined.

   

2. ICE CREAM MAKER INSTRUCTIONS: If you have an ice cream maker, have it ready and the bowl chilled prior to starting. Pour the blended mixture directly from your blender into the ice cream maker while it is moving. Churn for 20-25 minutes until it becomes a firm ball or the ice cream maker stops rotating.

   WITHOUT AN ICE CREAM MAKER: If you don't have an ice cream maker, pour the mixture into large freezer bags or ice cube trays for at least 3 hours, or until frozen. If you don't have an ice cream maker, pour the mixture into large freezer bags or ice cube trays for 3 hours, or until frozen. Blend frozen packets or ice cubes in a food processor (recommended) or a high-speed blender until smooth.

3. TRANSFER TO ICE CREAM CONTAINER: Spoon half of the ice cream mixture into a 9 x 5 loaf pan or 2-quart ice cream container. Pour half of the strawberry jam on top and gently swirl with a knife to form ribbons.Sprinkle in half of the grain-free granola clusters. Pour in remaining half of the ice cream then top with more pureed strawberries.Swirl again with the knife then top with paleo granola and reserved strawberry slices. Cover and freeze for at least 4 hours or overnight.

   

4. REMOVE FROM FREEZER TO SOFTEN: 

   When ready to serve, remove from freezer and allow to stand at room temperature for at least 20 minutes (or more) until desired consistency.

Recipe Notes

*If you prefer your strawberry swirl to have some chunks, blend for a few seconds less.

**Heavy cream can also be whipped in a separate bowl to stiff peaks, then fold in with the beaten cream cheese mixture. Both ways are fine, my method uses less dishes = less washing 🙂

***You can also substitute granola clusters with your favorite vanilla, graham cracker, cinnamon cookies, OR even baked pie crust or cooked crumble topping.

Nutrition Facts

Strawberry Cheesecake Ice Cream

Amount Per Serving (1 serving (1/4 cup))

Calories 210 Calories from Fat 135

% Daily Value*

Fat 15g23%

Carbohydrates 19g6%

Fiber 2g8%

Sugar 11g12%

Protein 3g6%

Vitamin C 11mg13%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.